Learning objectives
The course form the students to the knowledge of raw materials and semi-manufactured of vegetable origin and animal for the preparation of products of gastronomy
TECHNOLOGICAL
cod. 1002257
Academic year 2009/10
1° year of course - Second semester
1° year of course - Second semester
- Professor
- Academic discipline
- Scienze e tecnologie alimentari (AGR/15)
- Field
- Discipline delle tecnologie alimentari
- Type of training activity
- Characterising
40 hours
of face-to-face activities
of face-to-face activities
5 credits
hub:
PARMA
course unit
in ITALIAN
in ITALIAN
Integrated course unit module: SEMI-FINISHED PRODUCTS FOR GASTRONOMY